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Oatmeal Blueberry Cookies

If you love oatmeal cookies, and love blueberries, then this cookie is right up your alley. I’m a big fan of oatmeal cookies, they are hearty, chewy and just plain wholesome. One of the first recipes I created was the Oatmeal Cran-Apple Cookie. What I loved about that variation was the delicious insertion of fresh apple and dried cranberries. The unique bite that it offers is something that you just can’t get from a traditional oatmeal raisin cookie.

Now enter blueberries, it’s one of those recipes that comes about only because you have a bunch of berries to use up and the results were beyond amazing. The blueberries just barely burst during baking and they present themselves as small bursts of flavor along with that classic oatmeal cookie flavor. These also freeze incredibly well and I often pull out a couple cookies each night right before dinner and then devour after a long day.

Enjoy!

Oatmeal Blueberry Cookie

Ingredients:

1 cup All-Purpose Flour

1/2 tsp Baking Soda

1/2 tsp Kosher Salt

1/2 tsp Crumble Spice (4 parts cinnamon, 1 part ground cloves)

1/8 tsp Ground Cardamom

1 1/2 cups Rolled Oats

1/2 cup Butter, softened

1 cup Sugar

1 tbsp Honey

1 tbsp Robust Molasses

1 Extra Large Egg

1/2 cup Blueberries

Directions:

Preheat oven to 350 degrees Fahrenheit. In a bowl, combine the dry ingredients and set aside. Using a stand mixer with the paddle attachment, cream together the butter and sugar. Add the egg, honey, and molasses and mix well. Next, mix in the dry ingredients and once combined, slowly mix in the blueberries being careful not to overmix or break the berries.

Using a #40 scoop or 1 1/2 tbsp measure, scoop cookie dough from the bowl and gently roll in your palms before placing on a parchment-lined baking sheet, about 6 cookies to a quarter sheet pan.

Bake at 350 degrees Fahrenheit for about 8-10 minutes, until golden brown on the edges and just set. Remove from the oven and allow to cool on the pan for about 5 minutes before removing to a wire rack for continued cooling. The cookies will firm up as they cool, but maintain that important chewy quality.

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About Christopher Mohs

Christopher is a native of Minnesota now living in New York City and is the Founding Editor of Pumpernickel&Rye. His recipes are influenced by his Norwegian and German heritage as well as travels that bring touches from all over the world. His recipes are quick and easy dishes designed especially for today's busy professionals.

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